Caramelized Parsnip-Shallot Tarte Tatin

by Feli Chic'Cuisine

Traditionally a sweet French dessert made with apples, this savory version takes a bold, unexpected turn. Earthy parsnips and sweet shallots are slow-cooked in butter and brown sugar until deeply caramelized, then topped with flaky puff pastry enhanced with Marmite for an umami-packed twist.

The result? A beautifully golden, upside-down tart that delivers deep umami richness, subtle sweetness, and a buttery crisp finish that make it perfect as an appetizer, brunch dish, or side for a cozy dinner.

Even if you're not a Marmite lover, don’t be too quick to turn away. Here, it acts more like a seasoning than a dominant flavor - just a touch adds a savory depth that balances the sweet, caramelized topping, making the whole dish rich, cozy, and delicious.

If you’re looking for a show-stopping, flavor-packed dish that’s easy to make but impressive to serve, this Caramelized Parsnip-Shallot Tarte Tatin is just the thing. Let’s get cooking!

Why You'll Love This Recipe

Aromatic & Elegant – Roasting shallots and parsnips brings out their natural sweetness, making this dish both refined and comforting.

Easy but Impressive – With just a few simple ingredients, you can create a show-stopping dish that looks straight out of a French bistro.

Versatile – Serve it as an appetizer, a light lunch, or even a side dish for a festive meal.

Why Marmite Works in This Recipe

If you’re wondering why Marmite - a famously divisive ingredient - is in this tart, the answer is simple: it enhances everything around it.

Umami Depth: The salty, yeasty notes from Marmite bring out the natural sweetness of the caramelized vegetables.

Balances the Caramelization: Instead of being too sweet, the tart has a perfect contrast of flavors.

Boosts the Buttery Pastry: The Marmite spreads through the puff pastry, creating a subtle, savory crispiness.

If you’re not a Marmite fan, no worries - you can swap it for dark maple syrup mixed with a little soy sauce or miso paste or simply, grease the pastry sheet with melted butter or olive oil. This keeps the balance of sweet and savory, adding richness without overpowering the dish. The result is just as deep and flavorful, making the tart both cozy and delicious.

Tips for a best Tarte Tatin

Keep the Marmite jar at room temperature so that it’s easy to spread on top of the puff pastry.

Chill the pastry before baking. I put mine in the freezer for 15 minutes. This step gives the butter a chance to re-solidify and melt slowly during baking and helps hold its shape.

The best pan for Tarte Tatin is the cast iron, enameled cast iron or a non-stick ovenproof frying pan.

If you don't have this type of pan, prepare the caramel and vegetables in another dish, then transfer everything to a springform pan with a removable base. Add the dough first, then the caramelized vegetables. After baking, transfer it easily to a plate, without turning it over.

How to prepare the Tart Tatin

Unroll the fridge-cold pastry and cut into a 22-24 cm rond. Spread the Marmite over the cold pastry, transfer it to a tray and put in the fridge to chill.

Peel and cut the parsnips lengthways. Peel and halve the shallots. Put the parsnip in a saucepan, cover with cold water, and simmer for 5 minutes, then drain.

In a 20-22cm ovenproof frying pan, add the sugar and stir into the butter, then add the shallots and parboiled parsnips. Let these colour for a minute or two.

Arrange the vegetables, putting the rosemary in any gaps. Lay the pastry Marmite-side down over the parsnips and tuck in the edges like a blanket.

Bake for 25 minutes. Let the tart rest for 5 minutes

Then carefully flip the Tarte Tatin onto a lipped serving dish.

Here’s a lovely review from one of my readers:

''I made this tart for a dinner party, and it was the star of the meal! The combination of caramelized parsnips and shallots was so flavorful, and the flaky pastry tied it all together. My guests couldn’t stop raving about it. It’s surprisingly easy to make but looks and tastes like something from a fancy restaurant.''

Caramelized Parsnip-Shallot Tarte Tatin

This recipe is a go-to for cozy fall dinners. The natural sweetness of the parsnips and shallots is incredible, and the caramelization adds so much depth of flavor.

Prep. Time: 25 min Bake Time: 25 min

Extra Time: 10 min Serves: 4-6

Ingredients

1 sheet puff pastry, ready-rolled, fridge-cold
1½ tbsp Marmite (or dark maple syrup/olive oil)
500g parsnips
50g butter
2 tbsp (heaped) light brown sugar
3 small echalion shallots, peeled and halved
4 sprigs rosemary

Method

1. Unroll the pastry and cut into a 22-24 cm round (2cm bigger than your ovenproof frying pan's diameter). Spread the Marmite/maple syrup/olive oil over the cold pastry, transfer it to a tray and put in the fridge to chill.

2. Peel and halve or quart the parsnips lengthways. Put in a saucepan, cover with cold water, bring to the boil, simmer for 5 minutes, until tender, then drain.

3. Heat the oven to 200ºC (180ºC fan oven) gas mark 6.

4. In a 20-22 cm ovenproof frying pan set over a medium heat, add the sugar and stir into the butter to melt, then add the shallots and parboiled parsnips. Fry it over a medium to high heat for 2-3 minutes until slightly caramelized.

5. Remove from the heat and leave to cool for 5 minutes. Arrange the vegetables, with the cut sides of the shallots and the rounded sides of the parsnips facing down, putting the rosemary in any gaps.

6. Lay the pastry Marmite/maple syrup/olive oil-side down over the parsnips, tucking the edges down the side of the pan.

7. Bake for 25 minutes, until golden. Leave to stand for 2-3 minutes, then slide a flat-bladed knife around the edge to loosen the pastry. Put a serving plate on top and turn out. Serve the Parsnip Tarte Tatin hot.